The most famous of the last goods is the last goods of Haixi. Besides the taste, it is more the last goods culture of the local people. In Haixi, every household eats leftovers. It's strange to say it's a kind of shrimp, but why is it called "leftovers"? Seafood originally caught from the sea is commonly known as seafood by local fishermen. In the past, there were many small red-tailed shrimps in the Haixi area, so the small red-tailed shrimps caught in the net were big goods, and other bigger fish, shrimps, crabs and octopus were big goods. After the net is closed, all the big goods left are small red-tailed shrimps, which are rinsed with reeds in a container filled with clean seawater. Because the shrimp is lighter than the red-tailed shrimp, it floats on the upper layer, and finally a small part of the shrimp is fished out with a fence, which is the last cargo. Therefore, the final goods are the best extracted from the big goods.
From the distribution point of view, there are thorn flood beaches, horses, pavilions, Hetao and Hongdao in Chengyang area, and Jimo and the former Jiaonan coast are also common. The reason why the leftovers around Chengyang are so famous is not only the local people's living and eating habits, but also closely related to the red island clam Festival. During the Clam Festival, Top Grade, Mud Leech, Sea Sand and Oyster Root were listed as the four little seafood in Qingdao, which greatly increased its popularity.
It is no exaggeration to say that Haixi people know how to eat the last goods best. People in Haixi always eat flowers when they eat raw food, cooked food and pickled food. The fresh tail goods are a little pale. If the color is black, it may be mixed with impurities, or it has gone bad. When the locals eat the last batch of goods, they have high requirements for freshness. It is best not to wash the last fresh goods, otherwise the freshness will be reduced. However, if the color is dark, they can only wash it a few times.